Day 28: Coconut Cupcakes


These are a favorite from back in the day when I was just figuring all this stuff out.  Martha never fails.  I added in some holiday decorations to make them a bit more festive.

Coconut Cupcakes

Reduced coconut milk:
2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)Cupcakes:

  • 2 cups all purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 3 large eggs
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

1 cup reduced coconut milk (see above), room temperature

Frosting:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/3 cup reduced coconut milk (see above), room temperature
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

I mixed in some pearl dust with the coconut and added some sprinkles.

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